Garlic Shrimp Pasta


  • 1/2 kilo large shrimp, peeled, without veins and each cut into 3 pieces
  • 3 tablespoons olive oil
  • 5 finely chopped garlic cloves
  • 4 garlic cloves crushed
  • salt
  • 1/2 kilo penne pasta
  • 1/4 teaspoon dried pepper
  • 2 teaspoons flour
  • 1/2 cup white wine or vermouth
  • 1/2 cup chopped parsley
  • 3/4 cup clam juice
  • 3 tablespoons cold unsalted butter
  • 1 teaspoon lemon juice


  1. Mix in a bowl the olive oil, 2 teaspoons chopped garlic, and 1/4 teaspoon salt.
  2. Add the chopped shrimp and marinate for 20 minutes at room temperature.
  3. Heat 4 crushed garlic cloves and the other 2 tablespoons of oil in a pan over medium-low heat.
  4. Stir occasionally to prevent garlic from burning, cook for 4-7 minutes.
  5. Remove garlic from pan and reserve pan for another step.
  6. Cook pasta in boiling water with salt until “al dente”.
  7. Reserve 1/2 cup of the water in which the pasta was cooked.
  8. Once the paste is dry, return to the pot where it was cooked.
  9. While cooking the pasta, return the pan with oil over medium heat and add the shrimp with your marinade.
  10. Cook shrimp for 1-2 minutes, stir in shrimp and continue cooking for 1 minute. Remove shrimp and reserve.
  11. Add dry chili and 3 teaspoons chopped garlic to the pan and cook for 1 minute.
  12. Add flour and cook for another minute. Put the wine and cook for another minute.
  13. Add the clam juice and chopped parsley and let the mixture thicken for 1 to 2 minutes.
  14. Place pan off the heat and add cold butter and lemon juice.
  15. Put the salsa on the pasta and add the shrimp. (Adjust the consistency of the salsa with the water that was reserved from the pasta).
  16. Season with salt and pepper and serve with lemon slices.